Recipe: chocolate fondant

1h prep
15m cook

This oozy, rich chocolate fondant requires the best quality chocolate you can find, not only for its superior flavour, but to nail that crunchy-on-the-outside, soft-in-the-middle texture.

While inferior chocolate often contains palm oil or other compounds to create its structure, quality couverture contains a higher percentage of ‘cocoa mass’, made with cocoa butter for its exceptional flavour and superior handling in the kitchen.

Crafted in Sydney’s Northern Beaches region, our new range of Australian couverture chocolate is ‘conched’ for 72 hours, giving it an unparalleled smooth texture and mouthfeel. Utilising the highest-grade cocoa bean grown in Papua New Guinea, this is a stunning ‘bean to bar’ product that is as reliable in the home kitchen as it is in the finest restaurants.

The pre-tempered buttons are perfect for confectionary work, decorative desserts and for baking, like this show-stopping fondant based on Gordon Ramsey’s excellent recipe.

Our range of fine Australian couverture chocolate is available online and in-store.

Ingredients

Serves 6
50g butter (for greasing)
200g single origin dark couverture chocolate View
200g unsalted butter, cubed
4 eggs + 4 additional yolks
200g caster sugar
200g plain flour
Approx. 100g cocoa powder, sifted View
Ice cream or double cream to serve

Melt the 50g of butter in heat-proof dish, then use a pastry brush to coat the insides of 6 ramekins with half the butter. Place the ramekins in the fridge for 15 minutes, then brush another layer of butter. Spoon a mound of cocoa powder into one ramekin and turn the dish until the butter is well coated with cocoa. Empty any excess cocoa powder into a bowl, then repeat with the remaining ramekins and return them to the fridge.

Preheat the oven to 200C (180 for a fan-forced oven).

Create a double boiler by resting a heat-proof bowl over a pot of simmering water, ensuring the water doesn’t touch the bottom of the bowl. Place the chocolate and 200g cubed butter into the bowl, and stir with a rubber spatular until completely melted and well combined.

In another bowl, beat together the eggs, yolks and sugar until light and fluffy, then fold through the flour. Incorporate the melted chocolate a third at a time, until you have a thick, chocolatey batter.

Divide the mix between the ramekins (transferring it to a bowl first can be helpful), keeping in mind that they will rise by at least a centimetre when baking.

Place on a tray, then bake for 12-15 minutes, or until the top is set.

Remove from the oven, and rest for 5 minutes, or until cool enough to handle. Invert carefully onto plates (running a knife around the inside of the dishes if necessary, and serve immediately with ice cream, creme fraiche or double cream.

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